Do you not get classic cheese cakes? Are they spreading and spreading in the pan? Then make homemade cheesecakes with semolina. They turn out to be much more magnificent, softer and stronger. Step-by-step recipe with a photo. Video recipe.
Every experienced housewife with experience knows that the obligatory ingredients of classic cheesecakes are cottage cheese, flour and an egg, but definitely not semolina. Although now there are many different recipes, incl. and with semolina. It is with this recipe that I will share today. The dough with semolina will turn out to be thicker than for ordinary ones, without cereals. And homemade cheesecakes with semolina in a frying pan come out tasty and much richer than with flour. They keep their shape well and do not spread in the pan. In addition, the semolina in them is not felt at all. You also need to add semolina to the dough if the cottage cheese is very wet. The groats will "bind" excess moisture and the cheesecakes will turn out to be lush. The only rule in the preparation of such cheesecakes: the dough should stand for 10-15 minutes for the semolina to swell. These cheesecakes are good for breakfast. Moreover, the dough can be prepared in the evening, during the night the semolina will swell, and in the morning you can prepare fresh cheese cakes. Eat them deliciously with jam, condensed milk, syrup. If served with sweet toppings, the amount of added sugar in the dough can be reduced.
It is equally important to use high-quality cottage cheese for the recipe. If the product is not suitable, then the dish will not work. "Correct" cottage cheese is a homogeneous mass without lumps and grains. If you have coarse cottage cheese at your disposal, then wipe it through a metal sieve or break up the lumps with a blender. The fat content can be different from 0 to 9%. Keep in mind that the higher the fat content, the more moist the cottage cheese and the worse the dough will turn out. If there is no other cottage cheese, then put it in a colander to glass the whey.
- Caloric content per 100 g - 285 kcal.
- Servings - 15-17 pcs.
- Cooking time - 15-20 minutes, plus half an hour for infusing the dough, so that semolina swells
Ingredients:
- Cottage cheese - 500 g
- Sugar - 2 tablespoons
- Eggs - 1 pc.
- Vegetable oil - for frying
- Semolina - 3 tablespoons
- Salt - a pinch
Step-by-step preparation of homemade cheesecakes with semolina in a pan, recipe with photo:
1. Place the cottage cheese in a bowl and remember a little with a fork to break the large pieces.
2. Add semolina, a pinch of salt and sugar to the curd. Try to put the amount of sugar as little as possible. It is best to add a packet of vanilla sugar for flavor, this will be enough. Then the cheesecakes will have a pleasant vanilla taste and will not creep, because during frying, sugar conceals and flows, and cottage cheese can flow with it. In addition, the excess sugar contributes to the strong frying of cheesecakes from above and below, without having time to bake the curd inside.
3. Beat the egg into the dough.
4. Stir the dough until smooth. Leave it to stand for half an hour to swell the semolina. The dough will slightly increase in volume. If you do not stand the dough, the grains of cereal will crunch on your teeth.
5. Sprinkle flour on your hands and form round cheesecakes no more than 1 cm high.
6. Pour oil into a skillet and heat well. Arrange the pancakes and turn on medium heat.
7. Fry them on both sides until tender, golden brown. Serve ready-made homemade cottage cheese pancakes with semolina in a pan to the table immediately after cooking.
See also a video recipe on how to make cheese cakes with semolina.
